Sourdough Pumpkin Spice Donuts
Soft, warmly spiced pumpkin donuts made with sourdough discard and cozy chai flavors. Baked, not fried, and topped with a creamy vanilla chai glaze—perfect for fall baking!
These baked pumpkin donuts are everything you want in a cosy fall treat! Spiced just right, quick to make, and dipped in a creamy chai glaze that taste like sweater weather in sugar form!
Made with sourdough discard, these donuts are soft, tender, and full of flavor – but not in a fussy, very complex way. You don’t need yeast, long rises, or even a stand mixer! Just one bowl, a donut pan, nd a little sourdough magic!
Why you’ll love this recipe
- Made for fall: Pumpkin + Chai = Cozy Perfection!
- Super simple: One bowl, no rise, baked and not fried.
- Fun to glaze and decorate: Try the two-toned glaze for bakery style results with minimal effort.
Want more cozy fall flavors? My maple walnut sourdough cookies are sooo good you won’t be able to stop eating them! Sourdough pumpkin bread is always a winner in the fall, and cinnamon sourdough scones are also a lovely treat on a crisp day!
How to make these baked donuts with sourdough discard
Here’s a brief overview of the recipe directions so you can get a feel of the steps. For the full set of directions, including ingredient amounts, please scroll down to the recipe card below.
Step One: Mix the batter
Mix together the batter until just combined. Don’t over-mix, you want it thick and spoonable.
Step Two: Bake
Spoon or pipe the batter into prepared donuts pans, filling each one about 3/4 full. Bake until golden and a toothpick inserted in the center comes out clean, about 10-12 minutes. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool.
Step Three: Decorate
Whisk the glaze. For the fun two-toned effect you see in the photos, divide the glaze into two bowls and make one thicker and one thinner. Dip the cooled donuts in the thin glaze, let it set for a bit, and then drizzle the thicker glaze over top.
Storage information:
The glazed donuts are best when enjoyed the same day they are baked. The glaze will soften over time, but you can store them in an air tight container at room temperature for up to 2 days.
Unglazed donuts can be frozen for up to 2 months.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Pumpkin Chai Spiced Sourdough Donuts
Soft, warmly spiced pumpkin donuts made with cozy chai flavors and enriched with Greek yogurt for extra tenderness. These baked treats use sourdough discard for a subtle tang and depth of flavor, then get dipped or drizzled with a creamy vanilla chai glaze for the perfect fall indulgence.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 donuts 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
For the donuts:
- 120 grams sourdough discard
- 180 grams all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 200 grams pumpkin puree
- 100 grams light brown sugar
- 100 grams granulated sugar
- 60 grams Greek yogurt or sour cream
- 60 milliliters vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Vanilla Chai Glaze:
- 120 grams powdered sugar
- 2–3 tablespoons strongly brewed chai tea, cooled
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease two standard donut pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, both sugars, Greek yogurt, vegetable oil, eggs, vanilla, and sourdough discard until smooth.
- Add the dry ingredients to the wet mixture and stir gently until just combined, do not overmix.
- Spoon or pipe the batter into the prepared donut pans, filling each well about ¾ full.
- Bake for 10–12 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer donuts to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, chai tea, and vanilla until smooth. Dip cooled donuts into the glaze and set back on the rack until set. Note: To get the two different glazes, make two different thicknesses – one thinner and one thicker.
Notes
Brew your chai tea strong for maximum flavor in the glaze. One bag of tea to ¼ cup of hot water and let it sit for 3-5 minutes.